This Bacon and Leek Quiche is a comforting harmony of smoky bacon and sweet leeks in a creamy custard and flaky crust. It’s perfect for brunch or a simple, satisfying meal. Once you try this homemade Bacon and Leek Quiche, store-bought versions just won’t compare.
Love Bacon and Leek Quiche? So do we! If you're into Savory Breakfast or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Bacon and Leek Quiche
- Versatile serving: Delicious warm, at room temperature, or cold.
- Perfect flavor balance: Smoky bacon, sweet leeks, and rich custard.
- Fancy but simple: Impressive results with straightforward steps.
- Great leftovers: Keeps and reheats beautifully for easy meals.
Ingredients & Tools
- 1 pre-made shortcrust pastry sheet (or your favorite homemade recipe)
- 200 g streaky bacon, chopped
- 2 medium leeks, white and light green parts only, thinly sliced
- 4 large eggs
- 300 ml double cream
- 100 ml whole milk
- 100 g Gruyère cheese, grated
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp freshly grated nutmeg
- 1 tbsp unsalted butter
Tools: 9-inch tart tin with removable bottom, mixing bowls, whisk, frying pan, baking beans or rice for blind baking
Notes: Don’t skip the nutmeg—it adds warmth that makes the custard sing. Using flavorful Gruyère lends a subtle nuttiness that pairs beautifully with the bacon.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 16 g |
| Fat: | 41 g |
| Carbs: | 14 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 45 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the blind bake. Pre-baking the crust is non-negotiable for a quiche. It ensures a crisp, flaky base that won’t turn soggy once you add the wet filling. It’s the secret to perfect texture.
- Take your time with the leeks. Leeks need a gentle, slow cook to become sweet and tender without browning. Rushing this step means you’ll miss out on their best flavor, so patience is key here.
- Choose the right bacon. A thicker-cut, smoky streaky bacon will give you the best flavor and texture. It renders beautifully and provides little crispy bits throughout the quiche.
- Let your ingredients come to room temperature. Using cold eggs and cream straight from the fridge can make your custard seize up a bit. Letting them warm up slightly helps everything blend together more smoothly for a silkier texture.
How to Make Bacon and Leek Quiche
Step 1: First, let’s prepare the pastry. Preheat your oven to 200°C (400°F). Gently roll out your pastry sheet and carefully press it into your 9-inch tart tin, making sure it fits snugly into the corners and sides. Trim off any excess overhang. Prick the base all over with a fork—this is called docking, and it stops the pastry from puffing up too much. Line the pastry with parchment paper and fill it with baking beans or rice.
Step 2: Now, blind bake the crust. Pop the tin into the preheated oven and bake for about 15 minutes. You’ll notice the edges just starting to turn a light golden color. Carefully remove the parchment and beans, then return the empty crust to the oven for another 5 minutes. This second bake helps dry out the base and ensures it’s fully cooked through. Once done, set it aside to cool slightly, and reduce the oven temperature to 180°C (350°F).
Step 3: Time to cook the filling. In a large frying pan over medium heat, cook your chopped bacon until it’s crispy and has rendered its fat. This should take about 6-8 minutes. Use a slotted spoon to remove the bacon, leaving about a tablespoon of the delicious bacon fat in the pan. You’ll love the aroma filling your kitchen right now.
Step 4: Add the butter to the bacon fat in the pan, followed by your thinly sliced leeks. Cook them gently over low-medium heat, stirring occasionally, until they’ve completely softened and become sweet—about 10-12 minutes. You don’t want any color on them, just tender, translucent strands. Remove from the heat and let them cool for a few minutes.
Step 5: Let’s make the custard. In a large bowl, whisk together the eggs, double cream, and milk until they’re completely combined and smooth. You’re not trying to incorporate air, just to blend everything evenly. Now, stir in the salt, pepper, and that all-important nutmeg. The mixture should look pale and beautifully creamy.
Step 6: Assemble the quiche. Scatter the cooked leeks and crispy bacon pieces evenly over the bottom of your pre-baked crust. Sprinkle about two-thirds of the grated Gruyère over the top. Now, slowly pour the custard mixture over everything, letting it seep into all the nooks and crannies. Finish by scattering the remaining cheese over the top—this will create a lovely golden, cheesy crust.
Step 7: Bake to perfection. Carefully transfer the quiche to your preheated 180°C (350°F) oven. Bake for 35-40 minutes. You’ll know it’s ready when the top is a deep golden brown and the center is just set with a slight wobble—it will continue to firm up as it cools. Let the quiche rest in the tin for at least 15-20 minutes before slicing. This resting time is crucial for the custard to set properly, making for clean, beautiful slices.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and refrigerate for up to 3 days.
- Freezer: Wrap baked, cooled quiche well and freeze for up to 1 month.
- Reviving: Reheat slices in a 325°F oven until warm to refresh the crust.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The acidity and freshness cut through the richness of the quiche perfectly, balancing the whole meal.
- Roasted cherry tomatoes on the vine — Their sweet, concentrated burst of flavor adds a lovely color and a juicy element to your plate.
- Sautéed garlic mushrooms — An earthy, savory side that complements the smokiness of the bacon and makes the meal feel even more substantial.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its zesty citrus notes and high acidity provide a fantastic contrast to the creamy, savory quiche.
- A light-bodied, fruity red like Pinot Noir — If you prefer red, this one has enough brightness to not overwhelm the dish, with flavors that hug the bacon and cheese.
- Sparkling water with a squeeze of lemon — A non-alcoholic option that cleanses the palate between bites and keeps everything feeling fresh and light.
Something Sweet
- Lemon drizzle loaf cake — The sharp, zingy lemon is a wonderful palate cleanser after the rich quiche and feels like a proper treat.
- Mixed berry pavlova — The crisp meringue, billowy cream, and tart berries offer a light, fruity finish that doesn’t feel too heavy.
- Dark chocolate and orange biscotti — Something you can nibble on with a coffee, providing a bittersweet crunch that ends the meal on a sophisticated note.
Top Mistakes to Avoid
- Overworking the pastry. If you’re making your own, handle it as little as possible. Overworking develops the gluten and can make the crust tough instead of delightfully short and crumbly.
- Adding hot fillings to the custard. If your leeks and bacon are still piping hot when you mix them in, they can start to cook the eggs prematurely, leading to a curdled texture in the baked quiche. Let them cool first!
- Overbaking the quiche. You want the center to still have a slight jiggle when you take it out of the oven. It will continue to set as it cools. Overbaking leads to a dry, rubbery texture instead of a creamy, luxurious one.
- Not letting it rest before slicing. I know it’s tempting to dive right in, but cutting into a hot quiche is a recipe for a messy plate. The custard needs time to set properly so you get those perfect, clean wedges.
Expert Tips
- Tip: For an extra-flaky crust, freeze your rolled-out pastry in the tin for 15 minutes before blind baking. This helps the fat stay solid for longer in the oven, creating more steam and more layers.
- Tip: If you notice the crust edges browning too quickly during the final bake, make a foil shield. Simply tear off a square of foil, cut out the center, and gently place the ring around the edges of your tin to protect them.
- Tip: For a deeper flavor, try caramelizing your leeks. After they’ve softened, turn the heat up slightly and let them take on a little golden color. This adds a wonderful, subtle sweetness that’s just incredible.
- Tip: Use a microplane to grate your nutmeg fresh. The pre-ground stuff just doesn’t compare in aroma or flavor. A little fresh nutmeg goes a very long way and makes all the difference.
FAQs
Can I make this quiche ahead of time?
Absolutely, and it’s a great timesaver! You can assemble the entire quiche, cover it tightly, and keep it in the refrigerator overnight. Just add about 5-10 minutes to the baking time the next day since it will be going into the oven cold. Alternatively, you can bake it fully, let it cool, and then reheat slices gently in a low oven.
What can I use instead of leeks?
If you can’t find leeks, a large sweet onion or a couple of shallots are your best bet. They’ll provide a similar sweet, allium flavor when cooked down slowly. Just avoid red onions, as their color can bleed into the custard and their flavor is a bit too sharp for this application.
My crust got soggy. What happened?
This usually boils down to two things: not blind baking the crust properly, or the filling ingredients being too wet. Make sure your leeks have cooled and aren’t releasing steam, and that your bacon is well-drained. A properly pre-baked, sealed crust is your best defense against sogginess.
Can I freeze the quiche?
You can, but with a caveat. The texture of the custard can become a little watery upon thawing. For best results, freeze the baked and completely cooled quiche whole, wrapped tightly in several layers of cling film. Thaw in the refrigerator overnight and reheat in a moderate oven to refresh the crust.
Why is my quiche watery?
Wateriness often comes from the vegetables. Leeks can hold a lot of moisture, so make sure you’re cooking them until they’re very soft and any excess liquid has evaporated. Another culprit could be undercooking—the quiche needs to be baked until the proteins in the eggs have fully set to hold the custard together.
Bacon And Leek Quiche
Make the perfect Bacon and Leek Quiche with this easy recipe. A savory brunch classic with a creamy filling and flaky crust. Get the recipe and bake it today!
Ingredients
For the Ingredients
-
1 sheet pre-made shortcrust pastry (or your favorite homemade recipe)
-
200 g streaky bacon (chopped)
-
2 medium leeks (white and light green parts only, thinly sliced)
-
4 large eggs
-
300 ml double cream
-
100 ml whole milk
-
100 g Gruyère cheese (grated)
-
1/2 tsp salt
-
1/4 tsp black pepper (freshly ground)
-
1/4 tsp freshly grated nutmeg
-
1 tbsp unsalted butter
Instructions
-
First, let’s prepare the pastry. Preheat your oven to 200°C (400°F). Gently roll out your pastry sheet and carefully press it into your 9-inch tart tin, making sure it fits snugly into the corners and sides. Trim off any excess overhang. Prick the base all over with a fork—this is called docking, and it stops the pastry from puffing up too much. Line the pastry with parchment paper and fill it with baking beans or rice.01
-
Now, blind bake the crust. Pop the tin into the preheated oven and bake for about 15 minutes. You’ll notice the edges just starting to turn a light golden color. Carefully remove the parchment and beans, then return the empty crust to the oven for another 5 minutes. This second bake helps dry out the base and ensures it’s fully cooked through. Once done, set it aside to cool slightly, and reduce the oven temperature to 180°C (350°F).02
-
Time to cook the filling. In a large frying pan over medium heat, cook your chopped bacon until it’s crispy and has rendered its fat. This should take about 6-8 minutes. Use a slotted spoon to remove the bacon, leaving about a tablespoon of the delicious bacon fat in the pan. You’ll love the aroma filling your kitchen right now.03
-
Add the butter to the bacon fat in the pan, followed by your thinly sliced leeks. Cook them gently over low-medium heat, stirring occasionally, until they’ve completely softened and become sweet—about 10-12 minutes. You don’t want any color on them, just tender, translucent strands. Remove from the heat and let them cool for a few minutes.04
-
Let’s make the custard. In a large bowl, whisk together the eggs, double cream, and milk until they’re completely combined and smooth. You’re not trying to incorporate air, just to blend everything evenly. Now, stir in the salt, pepper, and that all-important nutmeg. The mixture should look pale and beautifully creamy.05
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Assemble the quiche. Scatter the cooked leeks and crispy bacon pieces evenly over the bottom of your pre-baked crust. Sprinkle about two-thirds of the grated Gruyère over the top. Now, slowly pour the custard mixture over everything, letting it seep into all the nooks and crannies. Finish by scattering the remaining cheese over the top—this will create a lovely golden, cheesy crust.06
-
Bake to perfection. Carefully transfer the quiche to your preheated 180°C (350°F) oven. Bake for 35-40 minutes. You’ll know it’s ready when the top is a deep golden brown and the center is just set with a slight wobble—it will continue to firm up as it cools. Let the quiche rest in the tin for at least 15-20 minutes before slicing. This resting time is crucial for the custard to set properly, making for clean, beautiful slices.07
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